Asian Soba Noodle Soup With Lemongrass Recipes

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JAPANESE SOBA NOODLE SOUP



Japanese Soba Noodle Soup image

Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what's left. This simple soup comes together in less than 30 minutes.

Yield 6 servings

Number Of Ingredients 12

One 8-ounce package soba (buckwheat noodles)
One 32-ounce carton low-sodium vegetable broth
6 to 8 medium-sized shiitake mushroom caps, sliced
2 tablespoons reduced-sodium soy sauce, or more to taste
2 teaspoons rice vinegar
2 teaspoons natural granulated sugar
2 to 3 teaspoons minced fresh ginger, to taste
3 scallions, white and green parts, thinly sliced
8 ounces soft or firm tofu
8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
1 cup chopped baby bok choy, tatsoi, or mizuna, optional
Freshly ground pepper to taste

Steps:

  • Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
  • Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
  • Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
  • Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
  • Per serving:
  • Calories: 196
  • Total fat: 3g
  • Protein: 10g
  • Fiber: 3g
  • Carbohydrate: 33g
  • Cholesterol: 0mg
  • Sodium: 511mg

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